You know how much I love to cook, so when one of my homework assignments was dumplings I was like YAY! For the assignment, I followed the recipe, but as always, I have my own rendition. I’ve been making crab Rangoon for years and it’s been a HUGE hit. I actually posted the recipe at one point. Since we’ve been following a vegan diet, I haven’t made any and I miss them. So, when my assignment came up, I decided to start making my own – the only thing I kept for the filling was the Gardein chicken, tamari and ginger – the rest is my version. So here you have it. So easy to make ahead of time and freeze. You will WOW your guests (if you don’t eat them all first).
Now I created this video to show you how to assemble them. Let me start by saying we were doggy sitting my nephew’s dog Ronin. Ronin is an only child so when he comes over to visit his cousins Hank and Benji, he’s a spazoid. We have a huge fenced in yard, but as you know it, they have to play in the kitchen while I’m taping. Of course as soon as I was done, they settled down. LOL
Here’s Hank, he’s beat and decided to stay far away from the other two.
Here’s Benji and Ronin – acting sweet as can be. Of course they are because they are tuckered out from playing the whole time we were taping. lol
Here’s my recipe. It’s vegan, but feel free to add ingredients according to your taste. You can add chicken, pork, shrimp, whatever you like. You can also mix up the vegetables. I don’t usually ever make anything the same way. It always depends on my mood and what I have in the house. Enjoy
- 1 – 10.5 oz. package Gardein chicken
- 1 – 8 oz. package of fresh mushrooms
- 3 garlic cloves – minced or pressed
- 3/4 cup chopped green onions (scallions)
- 1 – inch knuckle fresh ginger – peeled and sliced into small pieces
- 1 – carrot, shredded
- 1 – celery stalk, shredded
- 1 cup shredded spinach
- 2 tbsp. tahini
- 1/4 cup tamari (wheat free, “soy sauce”)
- 3 tbsp. sesame oil
- 1 tbsp. chili oil (optional)
- won ton wrappers
- water (for sealing the wrappers together)
- additional sesame oil or peanut oil if you’re going to pan fry or bake in the oven.
Place the Gardein chicken strips in a food processor and process until very crumbly, like tuna fish would look. Wash the mushrooms and add them to that mix along with the scallions, garlic and ginger. Pulse until it’s all mixed together. Pour all the ingredients in a big bowl. Change the attachment on the food processor to the shredder blade. Shred the carrots, celery and spinach. Add it to the bowl of chicken and then add the tahini, tamari, sesame oil and chili oil. Mix thoroughly.
NOTE: You can get the Gardein at most super markets in the health food freezer section.
Lay your wonton wrappers on a clean, dry surface. Add a scoop of chicken mixture in the center. (I use a small cookie scoop). Take a pastry brush, or your fingers and lightly spread water along the edges of each wrapper (don’t do too many at a time, otherwise the dough will dry out). Fold each wrapper over, squishing the filling almost to the edges. Squeeze the dough tightly together. Place on a pan lined with parchment paper and lightly dust with flour. If you don’t have parchment paper, wax paper or foil will work, they need a flour dusted surface so they don’t stick.
Once you have them all put together, make sure they are lightly dusted with flour. At this point, you can either cover them and freeze them on a baking sheet, or you can cook them. For cooking, which ever method you choose, make sure you don’t overlap them because they will stick together. You can steam them in a steamer, you can lay them on parchment paper and lightly cover with sesame oil or peanut oil and bake them in the oven at 350 until golden brown. Or you can lightly fry them in a little sesame oil or peanut oil. Once in a blue moon I’ll do that, but honestly, I’m all about saving time and that takes a bit of time. The other methods are quicker for sure. Even the cooked ones freeze well. Just make sure you freeze them covered, on a baking sheet first. Once frozen, you can take them off the sheet and store them in a Ziploc bag or freezer container. They are great to pop out and heat up for a quick, delicious appetizer.
Serve them with your favorite dipping sauce; soy sauce, duck sauce or one you make up yourself. Here’s the one I use.
- 1/4 cup tamari
- 2 tbsp. sesame oil
- 1 clove crushed garlic
- 1 tbsp. hoisen sauce
- 1 scallion – sliced
Enjoy and let me know if you have your own favorite recipe. If you try mine, I’d love to hear what you think. Ciao.